Double Diamond Brownies - cooking recipe

Ingredients

16 Whole Chocolate Graham Crackers
2 Tbsp. Unsweetened Cocoa Powder
1/4 tsp. Salt
2 large Eggs
1 large Egg White
1/3 c. Packed Light Brown Sugar
1/3 c. Granulated Sugar
2 tsp. Instant Coffee Granules
2 tsp. Vanilla
2/3 c. Chopped Pitted Dates
1/4 c. Chocolate Chips

Preparation

Preheat oven to 200 degrees.
Coat an 8 x 11 x .5 inch baking pan with non-stick spray.
Pulse Graham Crackers into crumbs in a food processor, or place in a large plastic bag and crush with a rolling pin.
Yield 2 c. crumbs.
Mix in a small bowl Crumbs, Cocoa and salt, mix well and set aside.
In a large mixing bowl combine Eggs, Egg White, Brown Sugar and Granulated Sugar.
Beat with electric mixer on high until thickened (about 2 minutes).
Blend in Coffee Granules and Vanilla.
Gently fold in Dates.
Chocolate Chips and cracker mixture.
Scrape batter into prepared baking dish, spread evenly.
Bake Brownies for 25-30 minutes or until top springs back when gently touched.
Let Cool completely in the pan on a wire rack before cutting.